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Home for the Holidays Day 1: Vegan Blueberry Banana Bread

Posted Dec 13 2010 9:15pm

I have decided to try to cook or bake something everyday while I am home to keep the house smelling good. My Mom works most mornings and she isn’t much for cooking, so the kitchen is all mine. And that’s fine with me because it is a large and beautiful kitchen that is stocked full of ingredients. No complaints here! I’m a happy little chef this holiday season :)

First up is a recipe for Blueberry-Banana Bread from Fat Free Vegan Kitchen .  I’d say that Fat Free Vegan Kitchen is my one of my top two go-to sites for any vegan recipe. My other favorite is VeganYumYum . What I end up making in the kitchen is a result of different processes. Sometimes I choose to make recipes just because they sound good, or sometimes I go by the ingredients that I have, and other times I am craving a certain dish. When the last scenario happens and I need a vegan version for what I am craving, I go to Fat Free Vegan Kitchen and VeganYumYum before any other site. They pretty much have the whole cooking vegan thing down to a science–and a very delicious one at that!

Anyway, back to the Blueberry-Banana Bread . I ended up making this today because there were several brown bananas in my family’s kitchen AND because I need to cut back on my sugar intake in a major way. All these holiday goodies had me full of refined sugars and feeling awful. This recipe is perfect for such an occasion. It uses whole-wheat flour and only natural sweetener. I’d say that it is safe to call this recipe downright healthy (but please correct me if you feel otherwise).

 

adapted from Fat Free Vegan Kitchen

Ingredients:

3 large over-ripe bananas
2 tablespoons lemon juice
1/3 cup (80 ml) vanilla soymilk (or apple sauce)
1/2 cup (120 ml) agave nectar (I used honey)
2 cups (240 g) whole wheat flour
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon sea salt
1/2 teaspoon cinnamon
1 cup blueberries

Instructions:
Preheat oven to 350F. Spray or wipe a 9×5-inch loaf pan with canola oil.

Mix the soymilk with 1 tablespoon of the lemon juice and let stand until it curdles. (If using apple sauce, skip this step and add the lemon juice to the bananas.)

In a large bowl, mash the bananas and add the remaining lemon juice, soymilk, and agave nectar. Stir well to combine. In a separate bowl, combine the flour, baking powder, soda, and salt. Add the dry ingredients to the banana mixture, and stir just until the mixture is well-combined. Fold in the blueberries.

Spread the mixture evenly in the prepared pan and bake until a knife inserted in the center comes out clean, about 50-60 minutes. Allow to cool before cutting and serving.

Servings: 12


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